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Why Sustainability in the Kitchen Matters More Than Ever: A Culinary Collaboration with Purpose
By: Cristina Carpio
In today’s climate-conscious world, sustainability is no longer a buzzword—it’s a responsibility. Nowhere is this more apparent than in the culinary industry, where chefs have a unique opportunity to shape consumer behaviour, reduce environmental impact, and lead by example. Recently, two acclaimed Michelin-starred chefs, Daniele Corona and Jérôme Schilling, brought that message to life during an unforgettable collaboration in Toronto as part of Audi’s Sustainable Dining Series.
Hosted in the heart of Toronto at Michelin-starred restaurant DaNico, this special dining event wasn’t just a showcase of fine cuisine—it was a meaningful experience rooted in environmental responsibility. With sustainability at the forefront, the evening showcased how culinary excellence and conscious cooking can coexist harmoniously.
Guests were treated to a thoughtfully curated menu that embraced local, seasonal, and low-waste ingredients, all aligned with Audi’s mission to drive progress toward a more sustainable future. This partnership wasn’t just about food—it was about sparking a conversation that extends beyond the plate.
Why Chefs Must Lead the Sustainability Movement
Chefs wield incredible influence—not only on our palates but on how we view our food systems. By choosing to source responsibly, reduce waste, and rethink traditional kitchen practices, chefs can significantly cut down the environmental impact of their kitchens.
Food production is one of the biggest contributors to greenhouse gas emissions and resource depletion. If the hospitality industry wants to stay relevant and resilient in the years to come, sustainability must become a pillar, not a trend. This shift is not only good for the planet—it’s increasingly demanded by conscious diners who want to know where their food comes from and how it’s made.
Meet the Chefs Championing the Cause
Chef Daniele Corona – Executive Chef at DaNico and before that, Don Alfonso 1890 in Toronto, Chef Daniele brings a refined Mediterranean sensibility to the Canadian culinary scene. With a career that began in Italy and flourished through global experience, he blends innovation with tradition. Known for his precision and creativity, Daniele is passionate about using organic and locally sourced ingredients. His culinary philosophy embraces sustainability without compromising on luxury or flavor.
Chef Jérôme Schilling – Hailing from Alsace, France, Jérôme Schilling is the Executive Chef of Lalique at Château Lafaurie-Peyraguey, a Michelin-starred gem in the Bordeaux region. Schilling is a trailblazer in sensory and sustainable gastronomy, often incorporating biodynamic wines and regional produce into his elegant tasting menus. A chemist in the kitchen and an artist on the plate, his approach to cooking reflects a deep respect for nature and terroir.
Why You Should Care
Sustainable dining isn’t just about saving the planet—it’s about protecting the integrity and future of food itself. With climate change threatening food security and biodiversity, every sustainable decision—from a chef choosing a local heirloom tomato to a diner supporting an eco-conscious restaurant—creates a ripple effect.
This recent collaboration between two of the world’s top chefs is a compelling reminder that sustainability and sophistication are not mutually exclusive. The future of luxury dining is sustainable dining.
Whether you’re a home cook, a foodie, or part of the hospitality industry, it’s time to demand and support better practices. After all, we all have a seat at the table.
